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The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE [2016]
Li Jin-lin, Tu Zong-cai, Zhang Lu, Sha Xiao-mei, Wang Hui, Pang Juan-juan, Tang Ping-ping
PMID: 27784920 [10.1007/s13197-016-2301-1]
MATERIALS

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